Creamy Mashed Potatoes, Three or Four Ways


Preparation info

  • Serves


    • Difficulty


Appears in

I Can Cook Vegan

I Can Cook Vegan

By Isa Chandra Moskowitz

Published 2019

  • About

These are the creamiest mashed potatoes going. And if you’ve even glanced my way, you know how they get there: cashews and coconut oil! Because one mashed potato recipe would be underachieving, I offer you three versions ... or four if you’re counting regular ol’ mashed taters!


Classic mashed potatoes

  • pounds (1.2 kg) russet potatoes, peeled and cut into 1½-inch (4 cm) chunks
  • teaspoons salt
  • cup (40 g) whole unroasted cashews (if you don’t own a high-speed blender)
  • ½ cup (120 ml) vegetable broth, at room temperature
  • cup (75 ml) refined coconut oil, at room temperature
  • Freshly ground black pepper


  1. Place the potatoes in a pot and add enough cold water to submerge them by about an inch (2.5 cm). Sprinkle in 2 teaspoons of the salt. Cover and bring to a boil.
  2. Meanwhile, place the cashews and vegetable broth in a high-speed blender and blend until completely smooth, scraping the sides occasionally with a spatula to get everything.
  3. When the potatoes have come to a boil, lower the heat to a simmer, uncover, and cook for about 12 minutes, until fork tender. Drain the potatoes and return them to the pot. Mash them with a potato masher to break them up a bit. Add half of the cashew mixture, the coconut oil, remaining ¾ teaspoon salt, and pepper to taste. Mash with a potato masher until relatively smooth and no big chunks are left.
  4. Add the remaining cashew mixture, mix it in, and use a hand blender on high speed to whip the mashed potatoes. They should become very smooth, fluffy, and creamy. Taste for salt and pepper along the way, transfer to a serving bowl, and serve!